Three Citrus Crêpes
Crêpes
4 oz Clarified butter
12 oz Whole milk
1 cup Flour
2 tbs Sugar
In a blender or food processor, blend the flour, sugar, milk, eggs and clarified butter for about a minute. Turn off the motor and scrape down the sides with a spatula, and blend for another 45 seconds. Transfer the batter to a bowl and let stand, covered, for one hour. The batter may be made a day in advance and kept covered in the refrigerator.To cook crêpes, heat a 6 or 7 inch nonstick skillet over moderate heat until hot. Brush the pan lightly with butter and heat until hot, not smoking. Stir the crêpe batter and measure 1/4 cup into the pan while tilting and rotating the pan quickly to cover the bottom with a layer of batter, and return any excess batter to bowl. Using a spatula, turn the crêpe as soon the edges turn a golden brown, about a minute. Turn the crêpe over and cook for another 30 seconds. Start stacking each crêpe between small squares of parchment or wax paper.
Lemon curd
6 Egg yolks
1 cup Granulated sugar
1/2 cup Lemon juice
4 oz Unsalted butter
In a metal bowl set over a saucepan of simmering water, add the sugar, butter, egg yolks and lemon juice. Whisk frequently until curd is thick enough to hold whisk marks and the first bubble appears on the surface, about 15 to 20 minutes. Strain curd through a sieve into a bowl and cool. Cover the curd and chill until ready to use. Lemon curd may be made up to two weeks in advance.
Orange Sauce
6 cups Orange juice
1 cup Grapefruit juice
1/3 cup Lemon juice
3 cups Sugar
Stir all the ingredients in a heavy saucepan over medium heat until sugar dissolves. Increase the heat and boil until syrup is reduced to half, about 40 minutes. Remove from heat and pour into a plastic container until ready to use.
FOR MORE recipes, go to Liddie's,
http://2nd-cup-of-coffee.blogspot.com/2008/11/fall-into-flavor-week-5.html
